Two-Step Macaroni and Cheese

I enjoyed this recipe and it brought back many memories of my mother's cooking. This recipe probably goes back to the 1927 market introduction of Velveeta, and for new cooks is a great place to start. I added diced bell pepper, chili powder, and diced ham. For the gastronomic-Nazis who are disturbed that this recipe uses pasteurized processed cheese either offer an alternative or take your complaints to a more appropriate forum such as clicking on the contact tab at the bottom of this page. .

I think that this is a good mac & cheese for kids. I will add stewed tomatoes the next time I make it. I enjoyed the taste the dried mustard gave it.

I think the confusion about the serving size comes from the fact that macaroni UNCOOKED is 1/2 cup per serving. When it is cooked, it will be more. They should have caught that before printing the recipe. If you use 8 oz (2 cups) of macaroni, this will serve 4, but be more than 1/2 cup serving once cooked.

I thought this was a good mac and cheese recipe. i agree with other reviewers about the health concerns with using processed cheese but I would make it again if I was in a in a pinch, as it was very quick and easy for a weeknight dinner. I used 2% velveeta and served with a side salad.

This is good mac&cheese for a quick comfort food fix. I agree if you haven't made it don't comment! I've used regular & 2% Velvetta with regular cheddar, lowfat/sodium cream of mushroom soup, 2% lactose free milk, salt & pepper for homemade mac&cheese casserole & no one is wiser. Might try Barilla whole wheat elbows next time, not as grainy/gritty texture as other brands. I'd make this again for weeknight hurry.